Martha's French Toast

Courtesy of Martha Stewart

"This French toast recipe is one of my favorites, and it's great for company because everyone loves it. Fresh orange zest and juice, as well as orange liqueur, add a bright, citrusy flavor to every delicious slice. I serve it with butter, sanding sugar, or some pure maple syrup." — Martha Stewart

Level:
Moderate

Yield:
12 slices

Ingredients

6 large eggs

2½ tbsp. orange-flavored liqueur

1 tbsp. Sanding sugar

Coarse salt

1½ tsp. finely grated orange zest

2 tbsp. freshly squeezed orange juice

1¼ c. whole milk

6 tbsp. sunflower oil

3 tbsp. unsalted butter

1 loaf brioche

pure maple syrup

Directions

In a large shallow dish, beat eggs with a fork. Beat in liqueur, sugar, large pinch of salt, and orange zest and juice. Add milk and beat until combined.

In a large heavy skillet, heat 4 tablespoons oil and 2 tablespoons butter over medium-high until sizzling. Gently dip brioche, one slice at a time, into egg mixture to coat and add to skillet (do not crowd pan). In batches, cook until golden brown on both sides, 5 minutes per batch, flipping once. Transfer to a paper-towel-lined wire rack. Repeat with remaining brioche, adding remaining oil and butter as needed. (Reduce heat if brioche is browning too quickly.) Serve with butter and sugar or maple syrup.